The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

30% Rice Duo Sourdough Flatbread

Elsie_iu's picture
Elsie_iu

30% Rice Duo Sourdough Flatbread

Ok, I’m going to be honest here. I didn’t really want to make flatbread. However, given that I had no choice but to retard this bake for around 20 hours, I knew for sure it’d turn itself into flatbread anyway. Who cares about the shape when you need bread desperately? (What? You do?)

 

30% Germinated Red Rice & Purple Rice SD with Smoked Gouda

 

Dough flour (all freshly milled):

210g      70%       Whole spelt flour

45g        15%       Germinated red rice flour

45g        15%       Purple rice flour (Glutinous black rice)

 

For leaven:

8g        2.67%       Starter

36g         12%       Bran sifted from dough flour

36g         12%       Water

 

For dough:

264g         88%       Dough flour excluding flour for leaven

206g      68.7%       Water

80g        26.7%       Leaven

5g          1.67%       Salt

 

Add-ins:

30g         10%        Smoked Gouda cheese

 

For toppings:

-g              -%        Raw white sesame seeds

 

__________

304g        100%       Whole grain

246g       80.9%       Total hydration

 

Sift out the bran from dough flour, reserve 36 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 5 hours (27°C).

Roughly combine all dough ingredients and ferment for 1 hours 50 minutes. Construct 1 set of stretch and fold at the 15 minutes mark and fold in the cheese at the 30 minutes mark.

Preshape the dough and let it rest for 10 minutes. Shape the dough, sprinkle some toasted white sesame on top, then put in into a banneton. Retard for 19 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

 

 

My apologies for the repetition: you really never have to worry about getting a close crumb with spelt :) It’s just so reliable for opening the crumb up and don’t forget we’re talking about whole spelt here! Despite being over-proofed, the crumb isn’t entirely bad.

If you like rice, I guarantee you’d like this bread. It’s the pronounced fragrance of rice, with the added sweetness and unique aroma of purple rice and germinated red rice. The smoked Gouda contributes a savory component which I always enjoy in sweet spelt bread like this.

_______

 

Black pepper & leek fried rice with homemade fishcakes, and Sichuan eggplant and home-sprouted bean sprouts

 

Korean fried chicken, mussels in fish broth, kimchi, broccoli & bean sprouts salad, and sweet & spicy dried sardines with walnuts

 

White sandwich SD of the week: 34% whole grain (10% each pearl millet & amaranth, and 7% each white wheat & rye)


Next time...Next time we shall see an ear!

Scrambled eggs, smoked ham, arugula, smoked Gouda & whole grain mustard

 

Smoked salmon, arugula, wasabi yogurt & toasted sesame seeds

 

Lamb koftas, pickled radishes, cucumbers & honey mustard

 

Comments

isand66's picture
isand66

Well, it may be flat, but it looks like it tastes fantastic.  How could it now with all those goodies packed inside?

The second bread looks perfect, especially the crumb and your food is out of this world as always.

I was hoping I was going to come to Canton Fair in April, but I don't think it's going to happen.  Will have to wait a little longer until I can pay you a visit :).

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

The flat bread tastes pretty nice but not quite as sweet as I expected. The smoked Gouda elevates the flavor for sure.

I didn't even know Canton fair is a thing until this moment! Too bad we can't meet this month but I've a feeling you'll still be visiting HK soon :) Looking forward to your next bake!

dabrownman's picture
dabrownman

with a nicely open but not too open crumb and the flat bread has to be tasty if a bit height challenged.  Love all the food.  You and yours eat a way more varied and exciting diet then we do for sure and that is saying a lot:-)  It all looks so tasty.  Keep up the great posts!

Happy baking Elsie!

Elsie_iu's picture
Elsie_iu

it is just too much air for me :) I have had a super chewy prosciutto cheese roll from an artisan bakery. The dough was the same dough they use for their pizza, which I'd call a hybrid between Sicilian and Neapolitan crust. It felt very heavy in my hand but the crumb was moderately open. This gave an extremely chewy texture and I could certainly feel how hydrated the bread was. I loved that bread so much that it was likely when I truly started to love artisan bread. So far all white bread I made had a relatively open crumb yet the texture was just not right: it was too light and airy. It was chewy in a way but this kind of chewiness is not the kind I'm after, if that makes sense... I wonder how I can achieve that type of watery and dense mouthfeel. Any ideas? 

Seeing your spicy and smoky food gets me quite excited too. Maybe a bit too excited that now it's giving me an idea of smoking food indoor using wood chips/ tea leaves. Not good. Dad will be driven crazy...

Thanks for comment, dabrownman! I've been baking some "plain" bread for a while so I've decided that "creative" bread will make a comeback next time!

dabrownman's picture
dabrownman

to 40%.  The crumb will be less open but still be a white bread  It might be 50% that his your threshold though - you will just have to play with it a bit...

Elsie_iu's picture
Elsie_iu

But I'm pretty positive that the bread I had must contain at least 95% white flour... I guess the challenge is how the bread can encounter minimal water loss while still achieving a moderately open crumb. The denseness of it came from water, not the bran. It was also way too chewy to comprise such a high percentage of whole grains. 

When everyone's aiming for an airy, lacy and light crumb, I'm working on getting the crumb denser and chewier... Why can't I act conventionally? As if I aim't cranky enough already :)

isand66's picture
isand66

Lower your hydration to around 55-60% overall and don't be afraid to really shape the bread tight so you degass it.  This will eliminate the more open crumb and you should get closer to what you are after.

Elsie_iu's picture
Elsie_iu

I think you have a point here about lowering the hydration as I did get bread with more "bite" from a slightly stiffer dough. Since their dough looked quite weak and extensible to me, I probably won't drop the hydration by that much: around 65-70% might be a better bet. Currently my bread has a hydration of 78%-83% for 30-40% whole grains.

The other thing I'm going to try is using the no-knead approach. I usually mix the dough for 3-5 minutes each after the addition of salt and leaven, then do 2-4 sets of coil folds afterwards. I wonder if developing the dough this way would build up too much dough strength for achieving the texture I'm after.